One of my favorite things to make at Thanksgiving time is this Cranberry Sauce! The smell alone makes the house smell amazing as it's cooking. It's like the best candle scent you could ever want in your home! I happen to love fresh Cranberry Sauce, the color of it , the flavor and the key word... FRESH !! Not a gelatinous, can shaped blob on a plate, wobbling like jello. As a kid, I couldn't bring myself to eat it because of the shape, texture and even the taste was too tart . Which to me was unappetizing and unappealing. ( for those of you who love the canned stuff, please save the hate mail)
This is a simple to make , but tasty recipe for Cranberry Sauce . So let's go!
INGREDIENTS:
1 12oz bag of Fresh Cranberries , washed and picked through
1 c Water
1 c Granulated Sugar
Zest from 1 med Orange
1/2 tsp Fresh Ginger , shredded
2 pinches Pumpkin Pie Spice ( if you don't have this , then you can use just cinnamon )
2 Tbs Dark Rum ( I like Kraken or Captain Morgan's Spiced Rum )
DIRECTIONS:
In a medium pot, dump the cranberries, water and sugar , then heat on medium until the water starts to simmer. Make sure to stir the cranberries often so it doesn't scald.
The Cranberries should start to pop as the water and sugar heat up. Turn the heat down to medium low or low . You want the mixture to simmer, but not be boiling. Add the Orange Zest, Ginger, Spices and Dark Rum and allow to cook for 20 to 25 minutes stirring often until the mixture has thickened . Once it's thickened and the Cranberries have cooked down a bit, turn off the stove and remove the pot from the burner and let the sauce cool down.
You can serve the sauce at room temperature or refrigerate it ahead of time and serve chilled.
Enjoy!
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